An avid hospitalitarian with a curiosity for cuisine, Mackenzie Mendez continues to keep his finger on the pulse of Atlanta’s restaurant scene with his role of sous chef at Tiny Lou’s. Hailing from upstate New York, the Atlanta transplant draws inspiration from his Costa Rican roots to import a unique, regional perspective into the swinging, French-American kitchen.
Driven to the industry by his father and grandmother (who just so happens to make a mean chicken pot pie), Mendez launched his career with a degree from the Culinary Institute of America before fleeing the Big Apple in favor of the Peach State. After settling in Atlanta, Mendez joined Indigo Road’s Italian concept Colletta where he served as the sous chef for two years. In 2017, Mendez began his journey ITP to toil within the walls of Hotel Clermont, throwing down indulgent dishes for each guest who slides into one of Tiny Lou’s banquettes.
Enticed by Atlanta’s authentically diverse dining scene, Mendez can often be found feasting at Lee’s Bakery, Yala or BoccaLupo – most likely nursing an Old Fashioned. A devout outdoorsman and sports enthusiast, Mendez spends his time away from the kitchen camping, biking, working out and playing football.